Good luck on having a crop in three years. I am at the point where I have enough that I could do a black currant after five years.
Be aware of TA, normal for a dry wine is 0.5%, for. sweet wine 0.7%. Black currant last year was 4.26% TA, red was 3.4% and gooseberry was 2.94%. … the grams of acid can be high which can be dealt with by cutting with water or deacidifying as CaCO3. The best red currant I have had/ most intense flavor was high TA (fruit solids) but I couldn’t finish a glass.
Gooseberry is interesting, it falls off the plant when it is getting ripe so there is some learning curve a picking ripe today and repicking tomorrow and the day after etc. It is nice if you can ripen it. My Polish friend brags on how well it copies Chardonnay. Current can also ripen to TA of 2% and hangs better than gooseberry, I need patience possibly, but still haven’t had a big enough crop to use it.
White pine blister rust will infect red and black currants as well as gooseberry.
Because of the acid I have used gooseberry as an acid source as in watermelon wine, 1:1. I am working on a crusher for gooseberry, it is a hard fruit and the best I have is running through a snow cone screw. Currant presses fairly easily, mom would put it in a flour sack and twist it.
Black currant has a dominant musky flavor. My wife dislikes it at any blending level.
